so freaking good!
Chicken with Creamy Braised Leeks
From EatingWell: March/April 2011
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken in this recipe. The rich, silky sauce is wonderful over whole-wheat egg noodles or mashed potatoes. Leeks grown in the garden and those that you find at the store can be vastly different in size. Garden leeks tend to be smaller, so if you’re using leeks from the garden, make sure you pick enough to fill up the pan.
11 Reviews for Chicken with Creamy Braised Leeks
Just made this tonight, very tasty!
We just disliked this all together and I like leeks but it was bland and I have had better. Sorry .... I tried it with high hopes...but not for us.
The first time I made it I thought it needed more zing so I added red and white pepper to the warmed cream. It was delicious.
I used chicken thighs with skin and did not make a sauce out of the pan dripping from chicken. There was way too much grease and fat for that. I just dropped the chicken in the leeks and broth for about 20 minutes and also added a little bit of white wine and butter, I had some half and half and added a dash. It was great over mashed potatoes. I only used 3 cloves of garlic, becuase we only had 4 leeks and 4 chicken thighs. I may use more garlic next time and maybe some more pepper but otherwise, it was really good.